carrot cake, manderin & cointreau trifle
A gorgeous rich trifle with a kick.
stale carrot cake
6 table spoons of cointreau
2 x manderin jelly
a small tin of manderin oranges
cut up stale carrot cake into 2" squares and place them in a trifle bowl
pour over the 6 talbespoons of cointreau
drain and add tin of manderin oranges (keep juice)
add 3/4 of recommended boilong water to 2 X jelly
add juice drained from oranges to jelly and pour over cake
allow jelly to set in the fridge
once it is set, make desired amount of custard leave to cool and pour over set jelly, oranges & cake in trifle bowl
whip desired amount of cream put over the custard and add grated chocolate.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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